Curly endive with croutons and bacon in a warm mustard-garlic vinaigrette.
The classic French salad « frisée aux lardons » was perfected by the famous chef Escoffier in the 19th century. Here is our version.
|3 cups||curly endive, torn into bite-size pieces||120 g|
|2 slices||bacon, chopped||40 g|
|3 tbsp||olive oil||45 mL|
|2 slices||bread, whole wheat, cut into small cubes||70 g|
|1 clove||garlic, finely chopped|
|1/2 tbsp||wine vinegar||8 mL|
|1 tsp||Dijon mustard||5 mL|
|ground pepper to taste [optional]|
- Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Set aside.
- Heat a nonstick pan over medium heat. Chop the bacon and add it to the pan. Fry until browned, then remove it and set it aside on a paper towel to absorb the excess fat. Leave the accumulated drippings in pan.
- Add half of the olive oil to the pan over medium heat. Cut the bread slices into small cubes and add them to the pan. Fry the cubes, with frequent turning, until browned, about 7 min. Remove the bread cubes with a slotted spoon or tongs and drain them on paper towels.
- Add the remaining oil to the pan over low heat. Finely chop the garlic and add it to the pan. Cook 1 min, with stirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper. Pour the dressing over the salad, then add the bacon and croutons. Serve.
Nutrition Facts Table
per 1 Serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||servings|
|Grain Products :||1||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Fibre, Magnesium, Vitamin B1, Vitamin E
- Excellent source of :
- Folacin, Manganese, Selenium, Vitamin K
- Free :
- Added Sugar